Keto Lasagna

Keto Lasagna

We love spaghetti and lasagna a lot! We eat it often. So tonight I converted a recipe I found online to meet our allergies. Here is the original recipe.

MEAT NOODLE INGREDIENTS :

•2 Pounds Ground Lean Beef

•1 Egg beaten

•1 Teaspoon Garlic Powder

•1 Teaspoon Onion Powder

•2 Teaspoon Ground Sage

•1 Teaspoon Ground Oregano

•1 Teaspoon Dried Thyme

•Salt & Black Pepper to taste

LASAGNA INGREDIENTS :

•Meat Noodles

•2 ½ Cups Marinara Sauce

•10 Oz Spinach Frozen drained

•2 Egg beaten

•1/2 Cup Cream cheese

•1/2 Cup Greek yogurt

( I use goat yogurt)

•2 Cups Mozzarella grated

•1 Teaspoon nutmeg

•½ Cup Pecorino grated

•¼ Teaspoon Onion Powder

•¼ Teaspoon Garlic Powder

•¼ Teaspoon Black Pepper

Instructions

In a small container, mix onion powder, garlic powder, sage, oregano, and thyme. Reserve ½ teaspoon for marinara sauce.

Place ground beef in a large bowl, mix in seasoning, and the beaten egg. Mix well.

Line two 9×13 baking pans with parchment paper. Transfer seasoned ground beef and flatten with a spatula or back of a spoon.

In a preheated oven of 450°F, bake ground beef for 7 to 12 minutes or just until browned. Drain oil and slice to fit lasagna container.

LASAGNA PROCEDURE :

In a bowl with marinara sauce, add Pecorino, and reserved mixed seasoning (from meat noodle ingredients) and mix well. Set aside.

In another bowl with beaten eggs, fold in cream cheese, Greek yogurt, drained spinach, nutmeg. Set aside.

Assemble lasagna. Pour 1/4 cup marinara sauce to an 8×8 baking pan. Next a layer of meat noodle slices, spread more marinara sauce. Add spinach and cheese mixture on top. Cover with half of mozzarella cheese. Repeat with remaining ingredients, ending with mozzarella at the top.